Holy from @paradise_pantry has supplied the goods again.
❣️Indulge in a mouthwatering slice of seasonal goodness, featuring the freshest new-season organic apples, organic pears, and sweet local honey. It's the perfect treat to satisfy those afternoon cravings. And, if there's any left over, why not tuck it into the kids' lunch boxes for a delicious surprise at school??❣️
Makes 16 pieces
Ingredients
- 1 tablespoon melted extra virgin coconut oil
- 2 small red skinned organic apples cored and cut into 1.2-cm slices
- 2 organic pears, cored and cut into 1.2-cm slices
- ⅔ cup plus 1 tablespoon pure honey
- 4 teaspoons vanilla extract
- 1½ cups organic rolled oats
- 2½ cups organic almond meal
- ½ cup organic buckwheat flour
- 1½ teaspoons organic baking powder
- ½ cup extra virgin organic olive oil
- Handful of fresh or frozen organic blueberries
Method
1. Preheat oven to 180°C
2. Line a square or rectangle cake tin and line with baking paper.
3. Warm coconut oil in a wide frying pan over medium heat. Add apples and pears and sauté for 5 minutes or until golden in parts. Stir in the 1 tablespoon of the honey and 2 teaspoons of the vanilla extract. Continue cooking for another 7 minutes, until soft but not falling apart. If they’re still firm, reduce heat to low, cover frying pan and continue cooking for a few more minutes. Remove from heat and set aside.
4. Add oats to a food processor and blend until finely ground, about 30 seconds. Transfer to a medium bowl and mix in almond meal, buckwheat flour and baking powder. In another bowl, whisk remaining ⅔ cup honey, remaining 2 teaspoons vanilla extract and olive oil.
5. Pour this wet mix into the dry mixture and stir to combine. Lightly press mix into prepared cake tin and bake for 15 minutes.
6. Remove from oven (leave oven on), and arrange apples and pears in 3 rows over surface of slice, leaving a border around edge. Dot the blueberries around the slice.
7. Return to oven for another 15- 20minutes or until edges are golden brown. Remove from oven and allow to cool completely in tin.
8. Cut into 16 squares and serve at room temperature with a cup of tea or coffee.
9. Store any leftovers in an airtight container in the fridge for up to three days.
